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Appetizer: Artichoke Dip




Source of Recipe


The New American Heart Association Cookbook


List of Ingredients




9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
4 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup plain nonfat or low-fat yogurt
1/4 cup thinly sliced green onions (green part only)
1-1/2 teaspoons cream sherry
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon salt


Recipe



Blot artichokes dry on paper towels. Chop into small pieces.
In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.
Cover and refrigerate for at least 1 hour to allow flavors to blend.
Stir before serving.

Serve with freshly sliced vegetables.

Calories: 20
Protein: 2 g
Sodium: 79 mg
Carbohydrates: 3 g
Exchanges: 1/2 Low-Fat meat